Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread

Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety...

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Bibliographic Details
Main Authors: Suphat Phongthai, Nuttapon Singsaeng, Rossarin Nhoo-ied, Thipubol Suwannatrai, Regine Schönlechner, Kridsada Unban, Warinporn Klunklin, Thunnop Laokuldilok, Yuthana Phimolsiripol, Saroat Rawdkuen
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
peanut
protein hydrolysate
degree of hydrolysis
rice
gluten-free bread
Online Access:https://www.mdpi.com/2304-8158/9/7/942

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https://www.mdpi.com/2304-8158/9/7/942

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